Another option is to take the breast meat off the bone whole (like a skinless split chicken breast) and season with salt & pepper. In a fry pan melt 1 stick of butter on medium-high heat, stir in some chopped shallots and sliced baby portabella mushroom caps & add breast meat to pan sautee. Cook to desired doneness and remove duck & add a small dab of cream to the pan for a sauce and pour it over a bowl of cooked orzo as a side.